maple-salmon-video-recipe

Canadian Planked Salmon

Napoleon® Video Recipes

Posted & filed under Recipes, Video Recipes.

Salmon is a fantastic fish for beginners, beginners of cooking fish on the grill or just eating fish in general.

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basting-faqs

What is “Basting” and why do we do it?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Basting is when you periodically pour or brush liquid over the thing you are cooking. This liquid can be a prepared mixture like a sauce or marinade, or it can be the juices of whatever it is you are cooking.

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minced-faqs

“Minced” – Definition

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Minced is a finer cut than chopped or diced. It is the smallest cut you can go without making what you are mincing into a paste.

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indirect-cooking-faqs

What is “Indirect Cooking”?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Indirect cooking or indirect grilling is like baking or cooking in an oven. You only need to heat one side of your grill to successfully cook over indirect heat as the lid will make the grill act like an oven.

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direct-cooking-faqs

What is “Direct Cooking”?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Direct cooking, or direct grilling is when you cook directly over your heat source. Usually when using a grill, but also in the case of searing and sautéing.

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frenched-faqs

What does “Frenched” mean?

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

“Frenched” is a method of meat preparation where the bones of your selected piece of meat are scraped clean of meat and fat.

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deglazing-faqs

Deglazing

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

Deglazing is when you add liquid to a pan that you have just seared meat in, for the purpose of creating a pan sauce or soup.

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searing-2-faqs

How to Sear Meat

Recipe FAQ's

Posted & filed under Recipe FAQ's, Recipes.

When searing, you can use a pan, or the Infrared SIZZLE ZONE™ on your Napoleon®. Bring the meat to room temperature. This ensures that the moisture that you want in the meat will relax back into the muscle fibres.

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